Ghevar: A sweet delicacy with a honeycomb texture, often enjoyed during festivals. It's made from flour, ghee, and sugar syrup, providing a unique and rich flavor. Life & Fun | Photos.

7 Rajasthani Snacks You Cannot Live Without

14 high school students in Tokyo were hospitalized after consuming an ultra spicy snack. The incident involved 30 students who shared the snack after a male student brought it to school.

Tokyo teens hospitalised after eating Ghost Pepper chips

British snack food manufacturer Walkers is facing quite a situation as a tax tribunal ruled that its mini poppadoms are not exempt from VAT and must be treated as crisps. The debate over the nature of these bite-sized snacks has unfolded, drawing parallels with past VAT battles involving Pringles and flapjacks.

UK Court: Walkers' Poppadoms are potato chips

In a land where every bite is a canvas of flavors, India's snacking culture is in the midst of a delicious transformation. Haldiram's, the iconic snack maestro with a heritage tracing back to the 1930s, is poised for a flavorful expansion, setting its sights on the health-conscious snacks aisle. According to Euromonitor, the Indian snacks market is akin to a rising soufflé, anticipated to balloon to an impressive Rs 1,632.9 billion by 2023.

Let's delve into the snacking habits of the people in India through The Mondelez India 4th Annual State of Snacking report.

Snacking isn't a mere interlude; it's now a star on the daily menu. A whopping 76 percent of the populace indulges not once but twice daily. The morning snack has taken center stage, with 42 percent of Indians savoring a breakfast treat, such as a protein bar or crispy crackers—well above the global average of 24 percent. Why this morning munch-fest? It's all about convenience; a quick nibble is easier than orchestrating a full meal.

But, let's dig deeper into the snack vault. Snacks are no longer mere nibbles; they're thrilling escapades. Compact snack packs beckon with the promise of spontaneous indulgence. While health consciousness plays a role in this snacking journey, the reigning judge is flavor. Even the indulgent chips maintain their stronghold in the snack aisles.

Now, here's where it gets tantalizing. The craving for snacks with health perks is on the rise. Enter functional foods, the stars of the show, offering a repertoire of wholesome options crafted with care. Marico, for instance, has donned the cape by acquiring Plix, a snacking virtuoso offering delights like the Lean Fudge bar and peanut butter packed with wellness benefits.

According to the Mondelez report, 91 percent of Indians are on a quest for snacks as unique as their fingerprints. Eighty-five percent actively seek snacks tailored to their health desires.

The journey towards healthier snacking may take time, but awareness is spreading like the aroma of freshly baked bread. As consumers grow more health-conscious, the organized snack sector is set to shine. However, it's crucial to remember that not all palates are created alike. Urban epicureans lean towards branded delights, while regional areas have their local culinary heroes catering to budget-conscious consumers, where affordability still reigns supreme.

As the sun sets on the old snacking ways, India's gustatory adventure is evolving. It's a buffet of innovation, health-conscious choices, and, most importantly, an ever-expanding appetite for snacks that hit all the right notes. It's a culinary revolution that's as delectable as it is unstoppable. Bon appétit!

In a land where every bite is a canvas of flavors, India's snacking culture is in the midst of a delicious transformation. Haldiram's, the iconic snack maestro with a heritage tracing back to the 1930s, is poised for a flavorful expansion, setting its sights on the health-conscious snacks aisle.

In a land where every bite is a canvas of flavors, India's snacking culture is in the midst of a delicious transformation. Haldiram's, the iconic snack maestro with a heritage tracing back to the 1930s, is poised for a flavorful expansion, setting its sights on the health-conscious snacks aisle. According to Euromonitor, the Indian snacks market is akin to a rising soufflé, anticipated to balloon to an impressive Rs 1,632.9 billion by 2023. Let's delve into the snacking habits of the people in India through The Mondelez India 4th Annual State of Snacking report. Snacking isn't a mere interlude; it's now a star on the daily menu. A whopping 76 percent of the populace indulges not once but twice daily. The morning snack has taken center stage, with 42 percent of Indians savoring a breakfast treat, such as a protein bar or crispy crackers—well above the global average of 24 percent. Why this morning munch-fest? It's all about convenience; a quick nibble is easier than orchestrating a full meal. But, let's dig deeper into the snack vault. Snacks are no longer mere nibbles; they're thrilling escapades. Compact snack packs beckon with the promise of spontaneous indulgence. While health consciousness plays a role in this snacking journey, the reigning judge is flavor. Even the indulgent chips maintain their stronghold in the snack aisles. Now, here's where it gets tantalizing. The craving for snacks with health perks is on the rise. Enter functional foods, the stars of the show, offering a repertoire of wholesome options crafted with care. Marico, for instance, has donned the cape by acquiring Plix, a snacking virtuoso offering delights like the Lean Fudge bar and peanut butter packed with wellness benefits. According to the Mondelez report, 91 percent of Indians are on a quest for snacks as unique as their fingerprints. Eighty-five percent actively seek snacks tailored to their health desires. The journey towards healthier snacking may take time, but awareness is spreading like the aroma of freshly baked bread. As consumers grow more health-conscious, the organized snack sector is set to shine. However, it's crucial to remember that not all palates are created alike. Urban epicureans lean towards branded delights, while regional areas have their local culinary heroes catering to budget-conscious consumers, where affordability still reigns supreme. As the sun sets on the old snacking ways, India's gustatory adventure is evolving. It's a buffet of innovation, health-conscious choices, and, most importantly, an ever-expanding appetite for snacks that hit all the right notes. It's a culinary revolution that's as delectable as it is unstoppable. Bon appétit!

India's 'Snackonomics': Packing health and traditional taste in one

In a world where consumer confidence seems to be walking a tightrope, PepsiCo, the beverage and snacks behemoth, has thrown its earnings report onto the stage. As the dust settles, it's time to crunch into the numbers and guzzle down what they mean for global consumer spending habits.

PepsiCo popped the cork on its Q3 results, and the fizz was undeniable. With core earnings per share soaring above analyst expectations, it's clear that the company's optimism is bubbling over. The secret recipe? Multiple price hikes in key markets and unquenchable demand for their delectable snacks and beverages.

However, beneath the sweetness lies a salty truth. Despite the profit forecast soaring higher than a stack of potato chips, PepsiCo's volume experienced a dip. This is where the 'snackonomics' comes into play – balancing costs and cravings.&nbsp;

The world has been gorging on inflation, and the U.S. consumer seems to be facing a taste test. Will they keep munching away on spending habits, or will they get a financial indigestion?&nbsp;

PepsiCo's scenario is just a single can in the cooler of a bigger concern. As inflation rattles the ice cubes in the global economic drink, analysts are starting to shake the bottle.

But let's not forget, the consumer still has a pocketful of snack money post-COVID. Yet, if the interest rate soda stream surges, it might be harder to pop the financial cork. A rate hike could lead to reduced fizz in consumer spending and a flat business investment landscape.

The worst-case scenario, though, is the elusive stagflation. Like stale chips and a flat soda, it's a combo that's hard to swallow. Low growth, high inflation, and soaring interest rates – these ingredients could leave policymakers scratching their heads.

In a world where the snack and drink titans are navigating a tricky terrain of rising costs and cautious consumers, PepsiCo's earnings report isn't just about chips and soda. It's a glimpse into the global pantry, where the balance between indulgence and fiscal prudence is a daily struggle.

So, as we sip on our economic soda, we're left to wonder, can the consumer's thirst for spending endure the fizz of inflation and interest rate hikes, or will they be left with a financial hangover? The answer, much like the perfect snack pairing, remains elusive.

In a world where consumer confidence seems to be walking a tightrope, PepsiCo, the beverage and snacks behemoth, has thrown its earnings report onto the stage. As the dust settles, it's time to crunch into the numbers and guzzle down what they mean for global consumer spending habits.

In a world where consumer confidence seems to be walking a tightrope, PepsiCo, the beverage and snacks behemoth, has thrown its earnings report onto the stage. As the dust settles, it's time to crunch into the numbers and guzzle down what they mean for global consumer spending habits. PepsiCo popped the cork on its Q3 results, and the fizz was undeniable. With core earnings per share soaring above analyst expectations, it's clear that the company's optimism is bubbling over. The secret recipe? Multiple price hikes in key markets and unquenchable demand for their delectable snacks and beverages. However, beneath the sweetness lies a salty truth. Despite the profit forecast soaring higher than a stack of potato chips, PepsiCo's volume experienced a dip. This is where the 'snackonomics' comes into play – balancing costs and cravings. The world has been gorging on inflation, and the U.S. consumer seems to be facing a taste test. Will they keep munching away on spending habits, or will they get a financial indigestion? PepsiCo's scenario is just a single can in the cooler of a bigger concern. As inflation rattles the ice cubes in the global economic drink, analysts are starting to shake the bottle. But let's not forget, the consumer still has a pocketful of snack money post-COVID. Yet, if the interest rate soda stream surges, it might be harder to pop the financial cork. A rate hike could lead to reduced fizz in consumer spending and a flat business investment landscape. The worst-case scenario, though, is the elusive stagflation. Like stale chips and a flat soda, it's a combo that's hard to swallow. Low growth, high inflation, and soaring interest rates – these ingredients could leave policymakers scratching their heads. In a world where the snack and drink titans are navigating a tricky terrain of rising costs and cautious consumers, PepsiCo's earnings report isn't just about chips and soda. It's a glimpse into the global pantry, where the balance between indulgence and fiscal prudence is a daily struggle. So, as we sip on our economic soda, we're left to wonder, can the consumer's thirst for spending endure the fizz of inflation and interest rate hikes, or will they be left with a financial hangover? The answer, much like the perfect snack pairing, remains elusive.

'Snackonomics': Consumer spending trends decoded through Pepsico's earnings

Following a similar practice every year, online food delivery app Swiggy announced which food or snack was ordered the most by Indians in 2022. 
 
As per Swiggy's report, Biryani emerged as the most-ordered dish in the year 2022. For the seventh time in a row, Biryani has topped the list. 
 
It was also revealed that a new record of 2.28 orders per second was set by Biryani. It was also noted by the food delivery application that 137 orders for biryani were delivered by the application every minute this year.

ALSO READ|&nbsp;<a href="https://www.wionews.com/india-news/indias-namami-gange-among-worlds-10-most-groundbreaking-conservation-efforts-543176">India's 'Namami Gange' among world's 10 most groundbreaking conservation efforts</a>

According to the report, the dishes that were most ordered on Swiggy this year are Chicken Fried Rice, Veg Fried Rice, Masala Dosa, Tandoori Chicken, Paneer Butter Masala, Chicken Biryani, Butter Naan and Veg Biryani. 
 
Swiggy also revealed that Indians were experimental in their choices and ordered dishes like - Mexican Bowl, Sushi, Italian Pasta, Spicy Ramen and Pizza, along with authentic Indian food. A lot of foreign food like Bibimbap (Korean) and Ravioli (Italian) also emerged as India's popular choices. 
 
This year, Samosa remained at the top of the 10 most ordered snacks, as it received 4 million orders. 
 
“The top 10 most ordered snacks on Swiggy are Samosa, Popcorn, Pav Bhaji, French Fries, Garlic Breadsticks, Hot wings, Taco, Classic Stuffed Garlic Bread, and Mingles Bucket,” Swiggy stated.

WATCH|&nbsp;India's Foreign Minister S Jaishankar hits out at Pakistan, says 'It's an epicentre of terrorism'

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The online food delivery service stated the top three most ordered desserts were Gulab Jamun with 2.7 million orders, Rasmalai with 1.6 million orders, and Choco Lava Cake with 1 million orders. 
 
“Top 5 cuisines sold by Cloud Kitchens: North Indian, Chinese/Pan Asian, Biryani, Desserts/Ice cream, Burgers/American, South Indian," it further added.

(With inputs from agencies)

<iframe allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="350" src="https://www.wionews.com/live-tv/embed?autoplay=1&amp;mute=1" width="100%"></iframe>

Following a similar practice every year, online food delivery app Swiggy announced which food or snack was ordered the most by Indians in 2022. As per Swiggy's report, Biryani emerged as the most-ordered dish in the year 2022.

Following a similar practice every year, online food delivery app Swiggy announced which food or snack was ordered the most by Indians in 2022. As per Swiggy's report, Biryani emerged as the most-ordered dish in the year 2022. For the seventh time in a row, Biryani has topped the list. It was also revealed that a new record of 2.28 orders per second was set by Biryani. It was also noted by the food delivery application that 137 orders for biryani were delivered by the application every minute this year. ALSO READ| India's 'Namami Gange' among world's 10 most groundbreaking conservation efforts According to the report, the dishes that were most ordered on Swiggy this year are Chicken Fried Rice, Veg Fried Rice, Masala Dosa, Tandoori Chicken, Paneer Butter Masala, Chicken Biryani, Butter Naan and Veg Biryani. Swiggy also revealed that Indians were experimental in their choices and ordered dishes like - Mexican Bowl, Sushi, Italian Pasta, Spicy Ramen and Pizza, along with authentic Indian food. A lot of foreign food like Bibimbap (Korean) and Ravioli (Italian) also emerged as India's popular choices. This year, Samosa remained at the top of the 10 most ordered snacks, as it received 4 million orders. “The top 10 most ordered snacks on Swiggy are Samosa, Popcorn, Pav Bhaji, French Fries, Garlic Breadsticks, Hot wings, Taco, Classic Stuffed Garlic Bread, and Mingles Bucket,” Swiggy stated. WATCH| India's Foreign Minister S Jaishankar hits out at Pakistan, says 'It's an epicentre of terrorism' The online food delivery service stated the top three most ordered desserts were Gulab Jamun with 2.7 million orders, Rasmalai with 1.6 million orders, and Choco Lava Cake with 1 million orders. “Top 5 cuisines sold by Cloud Kitchens: North Indian, Chinese/Pan Asian, Biryani, Desserts/Ice cream, Burgers/American, South Indian," it further added. (With inputs from agencies)

Swiggy says Biryani India's favourite dish in 2022, Samosa takes spot of favourite snack

South African chemical engineer Wendy Vesela has found ways of turning the spiky green and black caterpillars -- which are packed with protein and iron -- into flour that can be used in savoury biscuits, and sweet chocolate protein bars, cereals or smoothies. He wants to change the way edible caterpillars, popularly known as "mopane worms" are viewed and eaten.

For many people, particularly from western European backgrounds, the idea of eating insects is still riddled with fear and inhibition. But they can be a valuable source of nutrition and farming them is not detrimental to the environment. When steamed and sliced, mopane pieces can also be used as pizza toppings.&nbsp;

Vesela says she has found domestic and international customers for her organic products. &nbsp;Edible insects and worms may indeed be gaining popularity in Western cultures. But food anthropologist Anna Trapido insists that the trend should not be seen as just another dietary fad, a "kind of adventure tourism, where you get a badge" for eating them.

"Mopane needs to be treated with respect because they are part of people's emotional, spiritual, culinary genres," she said.

Also Read:<a href="https://www.wionews.com/photos/long-queues-missing-baggage-halted-travel-plans-aviation-chaos-in-uk-us-and-europe-494030">&nbsp;Long queues, missing baggage, halted travel plans: Aviation chaos in US and Europe</a>

Vesela tried to woo reluctant customers with biscuits and protein bars at a recent food fair in Johannesburg's upmarket Sandton district, as reported by AFP.

"I won't eat a worm. I'm sorry, it's disgusting. But if you give it to me in the form of chocolate... it's really delicious," said Gail Odendaal, 38, walking away with a bag of protein bars.

Mopanes are environmentally friendly, too, requiring no extra water or land, as they breed and feed on mopane trees, which grow in hot and dry regions of southern Africa.&nbsp;

They are a better source of protein than many other foods on the market, said dietitian, Mpho Tshukudu.

(with inputs from agencies) 
&nbsp;

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South African chemical engineer Wendy Vesela has found ways of turning the spiky green and black caterpillars -- which are packed with protein and iron -- into flour that can be used in savoury biscuits, and sweet chocolate protein bars, cereals or smoothies.

South African chemical engineer Wendy Vesela has found ways of turning the spiky green and black caterpillars -- which are packed with protein and iron -- into flour that can be used in savoury biscuits, and sweet chocolate protein bars, cereals or smoothies. He wants to change the way edible caterpillars, popularly known as "mopane worms" are viewed and eaten. For many people, particularly from western European backgrounds, the idea of eating insects is still riddled with fear and inhibition. But they can be a valuable source of nutrition and farming them is not detrimental to the environment. When steamed and sliced, mopane pieces can also be used as pizza toppings. Vesela says she has found domestic and international customers for her organic products. Edible insects and worms may indeed be gaining popularity in Western cultures. But food anthropologist Anna Trapido insists that the trend should not be seen as just another dietary fad, a "kind of adventure tourism, where you get a badge" for eating them. "Mopane needs to be treated with respect because they are part of people's emotional, spiritual, culinary genres," she said. Also Read: Long queues, missing baggage, halted travel plans: Aviation chaos in US and Europe Vesela tried to woo reluctant customers with biscuits and protein bars at a recent food fair in Johannesburg's upmarket Sandton district, as reported by AFP. "I won't eat a worm. I'm sorry, it's disgusting. But if you give it to me in the form of chocolate... it's really delicious," said Gail Odendaal, 38, walking away with a bag of protein bars. Mopanes are environmentally friendly, too, requiring no extra water or land, as they breed and feed on mopane trees, which grow in hot and dry regions of southern Africa. They are a better source of protein than many other foods on the market, said dietitian, Mpho Tshukudu. (with inputs from agencies) WATCH WION LIVE HERE You can now write for wionews.com and be a part of the community. Share your stories and opinions with us here.

Caterpillar to chocolate: South African chemical engineer turning insects into snacks

When was the last time you ate something at a street vendor’s stall in Mumbai and wondered what the story behind the dish was? I bet, you wouldn’t even have thought about it. In a city that has to offer a wide array of culinary variety, right from a Rs 10  nimbu paani to a Rs 25000 three-course meal, not many seem curious about the history behind the food that they savour on a daily basis.&nbsp;

Mumbai’s street food perhaps has the widest range of delicacies that you can possibly sample in 233 sq. miles of area. It’s a culinary universe packed onto a set of little islands. Holding true to its cosmopolitan reputation, the city’s street food, too, has various identities and avatars. Perhaps the most popular street food dish in Mumbai would be the Pav Bhaji. A spicy, soupy, crunchy mixture of vegetables, pan-fried or  Tawa fried in a unique mixture of spices, served with two or three portions of the city’s famed laadi pavs, soaked in butter and chaat masala – this combination is a delight for any avid foodie. Nowadays, the humble Pav Bhaji, which was often served in stalls or small vendors in humble nooks and corners of the city, has now taken on a national and even an international identity, served with toppings ranging from mozzarella cheese to grated paneer to mushrooms. It has even evolved in some places to become Pav Bhaji pizzas. You name it, and the Pav Bhaji has an avatar ready to match your palate!&nbsp;

But there are a very few people who would know about the humble beginnings of this now popular fast food item. In fact, in all probability, Pav Bhaji can be called the first South Asian dish to be associated with the term ‘fast food.’ While many wrongly associate the origins of this dish to Gujarat, it was actually conceived as a necessity by the womenfolk of 19th century Mumbai chawls. The Pav Bhaji’s birth was actually born as a makeshift fix rather than invention. In the late 1800s when Mumbai’s cloth mills started flourishing, they created a huge workforce of labourers who would toil hours in a day. These labourers would often go hungry because they would get very little time for a decent bite, as they were tirelessly working to fulfill the growing demand of Indian cotton in European markets. The workers would leave early and come back late from their respective shifts, leaving their wives with very little time to prep a decent meal to pack for their men. It was out of fulfilling this necessity of ensuring that the man of the house keeps the machines running without going hungry that the street food of today, the Pav Bhaji was born. 
 
The woman of the house realized that in order to provide the nutrition on a thin budget, a quick fix was required. A wide range of vegetables, including carrots, potatoes, cabbage, green peas, onions, or whatever else was available in their little chawls would be cooked in a peculiar mix of different powdered spices (which is a staple in Maharashtrian households) and packed for lunch with bhakri – a nutritious flat bread prepared from millet dough, similar to roti but more coarse in texture. Surprisingly, the pav was introduced, much later. The homemaker could then be at peace about the health of the bread-winner of the family while preparing a meal in no time.&nbsp;

Today’s version of  Pav Bhaji, however, rose to the fore sometime in the late 70s when the dish gained fast popularity amongst the Gujarati community in Mumbai with added elements like butter, cheese and various chutneys catching up with time. But the basis of the modern dish – a crush of potatoes, tomatoes, onions, green peas and at times cauliflower or broccoli – remains the same till date. The simple food wonder has helped many families – who still set up little roadside stalls serving the dish - put their children through decent education and have good lives. &nbsp;

So, the next time you are pampering your taste buds – be it at Tardeo’s Sardar Pav Bhaji, at CST’s Canon Pav Bhaji, or at any other such famed localised brand – don’t forget to tip your hats to those simple women of 19th century Mumbai chawls, who laid the foundations of this modern-day culinary wonder!&nbsp;

(Disclaimer: The opinions expressed above are the personal views of the author and do not reflect the views of ZMCL)

When was the last time you ate something at a street vendor’s stall in Mumbai and wondered what the story behind the dish was? I bet, you wouldn’t even have thought about it.

When was the last time you ate something at a street vendor’s stall in Mumbai and wondered what the story behind the dish was? I bet, you wouldn’t even have thought about it. In a city that has to offer a wide array of culinary variety, right from a Rs 10  nimbu paani to a Rs 25000 three-course meal, not many seem curious about the history behind the food that they savour on a daily basis. Mumbai’s street food perhaps has the widest range of delicacies that you can possibly sample in 233 sq. miles of area. It’s a culinary universe packed onto a set of little islands. Holding true to its cosmopolitan reputation, the city’s street food, too, has various identities and avatars. Perhaps the most popular street food dish in Mumbai would be the Pav Bhaji. A spicy, soupy, crunchy mixture of vegetables, pan-fried or  Tawa fried in a unique mixture of spices, served with two or three portions of the city’s famed laadi pavs, soaked in butter and chaat masala – this combination is a delight for any avid foodie. Nowadays, the humble Pav Bhaji, which was often served in stalls or small vendors in humble nooks and corners of the city, has now taken on a national and even an international identity, served with toppings ranging from mozzarella cheese to grated paneer to mushrooms. It has even evolved in some places to become Pav Bhaji pizzas. You name it, and the Pav Bhaji has an avatar ready to match your palate! But there are a very few people who would know about the humble beginnings of this now popular fast food item. In fact, in all probability, Pav Bhaji can be called the first South Asian dish to be associated with the term ‘fast food.’ While many wrongly associate the origins of this dish to Gujarat, it was actually conceived as a necessity by the womenfolk of 19th century Mumbai chawls. The Pav Bhaji’s birth was actually born as a makeshift fix rather than invention. In the late 1800s when Mumbai’s cloth mills started flourishing, they created a huge workforce of labourers who would toil hours in a day. These labourers would often go hungry because they would get very little time for a decent bite, as they were tirelessly working to fulfill the growing demand of Indian cotton in European markets. The workers would leave early and come back late from their respective shifts, leaving their wives with very little time to prep a decent meal to pack for their men. It was out of fulfilling this necessity of ensuring that the man of the house keeps the machines running without going hungry that the street food of today, the Pav Bhaji was born. The woman of the house realized that in order to provide the nutrition on a thin budget, a quick fix was required. A wide range of vegetables, including carrots, potatoes, cabbage, green peas, onions, or whatever else was available in their little chawls would be cooked in a peculiar mix of different powdered spices (which is a staple in Maharashtrian households) and packed for lunch with bhakri – a nutritious flat bread prepared from millet dough, similar to roti but more coarse in texture. Surprisingly, the pav was introduced, much later. The homemaker could then be at peace about the health of the bread-winner of the family while preparing a meal in no time. Today’s version of  Pav Bhaji, however, rose to the fore sometime in the late 70s when the dish gained fast popularity amongst the Gujarati community in Mumbai with added elements like butter, cheese and various chutneys catching up with time. But the basis of the modern dish – a crush of potatoes, tomatoes, onions, green peas and at times cauliflower or broccoli – remains the same till date. The simple food wonder has helped many families – who still set up little roadside stalls serving the dish - put their children through decent education and have good lives. So, the next time you are pampering your taste buds – be it at Tardeo’s Sardar Pav Bhaji, at CST’s Canon Pav Bhaji, or at any other such famed localised brand – don’t forget to tip your hats to those simple women of 19th century Mumbai chawls, who laid the foundations of this modern-day culinary wonder! (Disclaimer: The opinions expressed above are the personal views of the author and do not reflect the views of ZMCL)

Blog: The humble origins of Mumbai's popular snack - Pav Bhaji

PepsiCo Inc reported slightly better-than-expected quarterly revenue, helped by strong demand for Frito-Lay snacks and new beverages in North America. 
 
New drinks such as Propel flavoured water and Naked Cold Pressed juice, and snacks under its &quot;Simply&quot; brand helped drive sales, the company said. 
 
Net income attributable to PepsiCo rose to $2.01 billion, or $1.38 per share, in the second quarter which ended on June 11, from $1.98 billion, or $1.33 per share, a year earlier. 
 
Net revenue fell 3.3 per cent to $15.395 billion, slightly beating the average analyst estimate of $15.37 billion, according to Thomson Reuters Institutional Brokers&#39; Estimate System. 
 
Net revenue in the North America Beverages unit, the company&#39;s biggest business, rose one per cent &ndash; the slowest growth since the company started breaking out beverage sales from the region a year ago. 
 
Revenue from the Frito-Lay business, which includes Doritos, Lay&#39;s and the Simply line of snacks, rose three per cent. New snacks launched under the Simply brand included Simply Tostitos black bean chips and Simply Tostitos organic chunky medium salsa. 
 
(Reuters)

New drinks such as Propel flavoured water, Naked Cold Pressed juice, and snacks by the brand 'Simply', helped drive sales

PepsiCo Inc reported slightly better-than-expected quarterly revenue, helped by strong demand for Frito-Lay snacks and new beverages in North America. New drinks such as Propel flavoured water and Naked Cold Pressed juice, and snacks under its "Simply" brand helped drive sales, the company said. Net income attributable to PepsiCo rose to $2.01 billion, or $1.38 per share, in the second quarter which ended on June 11, from $1.98 billion, or $1.33 per share, a year earlier. Net revenue fell 3.3 per cent to $15.395 billion, slightly beating the average analyst estimate of $15.37 billion, according to Thomson Reuters Institutional Brokers' Estimate System. Net revenue in the North America Beverages unit, the company's biggest business, rose one per cent – the slowest growth since the company started breaking out beverage sales from the region a year ago. Revenue from the Frito-Lay business, which includes Doritos, Lay's and the Simply line of snacks, rose three per cent. New snacks launched under the Simply brand included Simply Tostitos black bean chips and Simply Tostitos organic chunky medium salsa. (Reuters)

Thanks to new products, PepsiCo crosses revenue targets

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